Mini Pumpkin Scones

DSCN8886Starbucks doesn’t have pumpkin scones this season. Or at least not at the times and locations that I frequent. And I would be really upset IF I hadn’t found this recipe! (I know, another found recipe, #thethingsIdofor Fall Frezy Week). I’ve made more batches of these scones than I care to admit. First I made them full sized, just like the original recipe. And then I made a half batch–I had a hankering for something sweet and pumpkin flavored on a Tuesday. And then I made them mini!  

DSCN8878Mini things are pretty much always more fun. And they’re a nice size for brunching when paired with a  breakfast casserole. Which is just what I made them for a few weekends ago. DSCN8866Follow the recipe as you will, but when it comes times to roll them out split the dough in half to make two circles. DSCN8867Then slice each in six wedges. DSCN8868And bake for 9-10 minutes. DSCN8881Get yourself some coffee and enjoy!


Hearty Blueberry (or Chocolate Chip) Banana-Oatmeal Muffins

DSCN0360I love a moist, dense-but-still-fluffy, impossibly sweet, streusel topped, cream-cheese-frosting-drizzled muffin. But these are not that. Because sometimes you just want something simple and not too sweet to nibble on with your coffee.

DSCN0381Sweetened with just honey and made with oats and bananas these are a simple, hearty bite. I made half the batch with chocolate chips and half with blueberries, but you could easily do the whole batch with the same mix- ins.


½ cup Old Fashioned Oats
1 ½ cups flour
½ teaspoon salt
3 teaspoons baking powder
1 teaspoon cinnamon
Zest of half a lemon
¼ cup honey
3 tablespoons vegetable oil
1 egg
1 cup mashed bananas
¼ skim milk
½  cup blueberries (fresh or frozen)
½ cup chocolate chips

Mix together dry ingredients and make a well in center. In a separate bowl, whisk together wet ingredients. Pour wet ingredients into dry ingredients. Mix just until combined, batter will be thick and lumpy. Do not over mix. Separate batter evenly into two bowls. Add blueberries to one half and chocolate chips to the other half. Gently fold in just until combined. Spoon into lined muffin tins. Bake 17-20 minutes at 400 degrees.

Makes 12 muffins


Adapted from this recipe 


{Lighter} Mixed Berry Danish

{Lighter} Mixed Berry DanishI believe in special breakfasts. And I believe in easy breakfasts…because for real…who wants to wake up on Sunday morning just to drag out powdery sacks of sugar and flour before the coffee has even started perking.  This semi-homemade treat whips together pretty easily and you can make it the night before. If you dole this delightful danish out into 8 slices and enjoy just one–maybe two–for yourself, it’s a pretty guiltless treat. Now if you consume the entire thing in one weekend…it’s another story. 🙂 {Lighter} Mixed Berry Danishrecipe adapted from Hungry Girl 300 Under 300 Cookbook

1 package Pilsbury Crescent Creations
4 ounces low-fat cream cheese
2 tablespoons flour
2 tablespoons sugar
1 tablespoon milk (I used skim)
1/2 teaspoon vanilla
1 cup frozen mixed berries

1 1/2 teaspoons sugar
1 teaspoon powdered sugar
1 teaspoon cornstarch
1/4 teaspoon vanilla
1 tablespoon marshmallow cream
1 tablespoon fat free Cool Whip

{Lighter} Mixed Berry Danish


Preheat oven to 350. Unroll dough onto a parchment paper-lined cookie sheet. Soften cream cheese in microwave for 10 to 20 seconds. Add flour, sugar, milk and vanilla. Stir until smooth. Thaw berries slightly in microwave for 20-30 seconds. Fold berries into cream cheese mixture. Spread filling down the center third of the dough. Make cuts about 1 inch apart on the outside thirds of the dough. Cross strips over filling to resemble a braid. Fold over ends and pinch to seal. Bake for 20-25 minutes, or until dough is baked and golden brown. Let cool 10-15 minutes.

For the icing: In a small bowl combine sugars and cornstarch. Add vanilla and 1 1/2 teaspoons cold water. Mix until sugar is dissolved. Add marshmallow cream. Microwave for 5 to 10 seconds–until cream can easily be mixed in. Add Cool Whip. Drizzle icing on semi-cooled danish.
{Lighter} Mixed Berry Danish

Breakfast Burritos

Breakfast Burritos | Tulips & Rain

Ah…breakfast. I think it might be my favorite meal (after dessert of course). Its so easy to make breakfast seem special–anything beyond cereal or toast seems like a treat, heck add some jam to my toast and it seems like a treat. I went through a phase where I would get up early and have plenty of time to make and enjoy a decent breakfast, but lately I’ve been heading into work earlier and I am just not a girl who will willingly get up much before 7am. So longstoryshort–these burritos are the perfect grab-n-go for a busy morning–and WAY better than a handful of Lucky Charms  Multi-Grain Cherrios.

Breakfast Burritos | Tulips & Rain

7 eggs
12 oz sausage
1/3 cup skim milk
8 small tortilla shells (fajita shells)
Breakfast Burritos | Tulips & RainDirections:
Cook sausage in a large skillet until cooked through, drain fat and set aside. Beat eggs and milk and cook scramble-style in the same skillet you cooked the sausage in. Cook just until done, but still a bit wet. Chop sausage. Lay out tortillas and distribute eggs and sausage evenly. Roll tightly and wrap in plastic wrap. Freeze.
Breakfast Burritos | Tulips & Rain

In the morning take a burrito out of the freezer and pop into the microwave for 1 to 1 1/2 minutes or until heated through. Unwrap and enjoy!

Breakfast Burritos | Tulips & Rain

Chocolate Swirl Banana Bread

Chocolate Swirl Banana Bread

My favorite thing to do when I bake is make a recipe that I’ve made a million times before and tweak it just slightly. I pulled out my trusty ol’ red plaid cookbook and flipped to the well-loved banana bread page. I swapped out half of the flour for whole wheat flour (that makes this healthy right?) and added cocoa to half the batter to make these lovely little loaves.

Chocolate Swirl Banana Bread

1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
pinch of nutmeg
2 eggs
4-5 medium bananas
1 cup sugar
1/2 cup oil
1/3 cup cocoa powder

Combine all dry ingredients except sugar in a mixing bowl and make well in center. Mash bananas in a decent sized mixing bowl. Beat eggs and add to bananas. Add oil and sugar too, mix well. Add wet ingredients all at once to dry ingredient. Stir just until combined, don’t over stir. Split batter in half and add cocoa to one half of the batter. (I put one half back into the wet ingredient bowl and added the cocoa–that way there was a tish extra moisture to make up for the dry cocoa.) Layer chocolate and plain batter into two mini loaf pans. Use a butter knife to swirl slightly. Bake at 350 degrees for 35-40 minutes or until a tooth pick comes out clean. Be sure to check every few minutes during the last 10 minutes or so to prevent over baking. Let loaves cool for 10-15 minutes in pans, then run a knife along the edges to loosen, remove from pans and allow to cool completely. You can easily make one large loaf too, just adjust baking time.
Chocolate Swirl Banana Breadadapted from this recipe 



Breakfast Cookies

Breakfast Cookies | Tulips & RainNow I know what you’re thinking Angela! You’re on a No-Cookie-Cleanse! But seeing as these “cookies” don’t have any flour, butter, sugar or eggs in them I don’t think they really qualify as cookies, but what they do qualify as is DELICIOUS! They make a great, protein packed breakfast. And with a handful of berries and cup of hot coffee, I’m totally satisfied until lunchtime.

Breakfast Cookies | Tulips & Rain

2 cups Quick-Cooking Steel Cut Oats
1/4 cup ground flaxseed
3/4 teaspoon salt
1 teaspoon cinnamon
1 cup peanut butter or almond butter (I did half and half)
1/4 cup honey
1/4 unsweetened applesauce
1 large banana, mashed
1/2 cup dried cranberries
1/2 cup dried apricots, snipped


Dump everything in a bowl and mix together. Drop 1/4 cup scoops onto a parchment paper-lined cookie sheet. Form dough into round, flat shape–they won’t spread while baking. Bake at 350 for 13-15 minutes.

adapted from this recipe
Breakfast Cookies | Tulips & RainThese would be oh so delicious with chocolate chips in them, and I’m thinking I could make a pretty fantastic pumpkin variation–Ohbutwait–its springtime not autumn 😉 I’ve been storing them in the freezer and taking one out before bed to thaw for breakfast the next day. Pop them in the microwave for a few seconds and they’re even better!

Slow Cooker Cran-Apple Oatmeal

Slow Cooker Cran-Apple Oatmeal | Tulips & RainI use my slow cooker all the time for chili, soup and other savory dishes, but I’ve been wanting to try something sweet. My intention was to make overnight oats, but turns out they only take a few hours. This would be the perfect addition to a casual brunch, or just throw everything in before an early morning yoga class and come home to a steaming bowl of tasty oats.

Slow Cooker Cran-Apple Oatmeal | Tulips & Rain

1 1/2 cups Old-Fashioned Oats
2 cups milk
1 1/2 cups water
2 apples, cored and chopped
1/2 cup craisins
1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon cinnamon

Grease liner with oil. Dump all ingredients in slow cooker, stir to combine. Cook on low heat for 2 1/2 to 3 hours. Sprinkle with additional cinnamon. Makes 3-4 servings. 

adapted from this recipe

Slow Cooker Cran-Apple Oatmeal | Tulips & Rain

This makes pretty tasty leftovers too. Refrigerate in an airtight container. When ready to reheat, add a little milk and microwave for 1 to 2 minutes.